Tip Clean and dry the scallops (or ask the fishmonger to) and place them in a container, uncovered, in the fridge to air dry ...

Earlier this summer, I received a press release about a soon-to-be-published cookbook, “The Scottish Kitchen,” by chef Gary Maclean. As luck would have it, my husband and I had scheduled a weeklong ...

Cullen skink (or sometimes referred to as Cullen stink, is a fab soup originating from the village of Cullen, moray in Scotland. Done right, it's one of the most delightful soups you'll ever eat.

Looking for Burns Night menu ideas? Here are recipes for a Scottish starter, haggis main course, a traditional pudding and whisky cocktails ...